Hot Milk Cake – Traditional American Recipe


Kurt Olsen

This basic, old-fashioned milk cake tastes surprisingly nice! This dessert was always the perfect finish to my mother’s great dinners. Mom was continually using “a dash of this and a dab of that” to make what we believed was “the greatest.”

Total Time Prep: 20 min. Bake: 30 min. Makes: 16 servings


  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1-1/4 cups 2% milk
  • 10 tablespoons butter, cubed


  1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually whisk in the sugar until the mixture is light and fluffy. Beat in vanilla. Mix together the flour and baking powder; gradually add to the batter, mixing on low speed until smooth.
  2. Heat milk and butter in a small pot until the butter is melted. Gradually add to batter; beat just until combined.
  3. Pour into a greased 13×9-in. baking pan . Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool on a wire rack.

Hot Milk Cake Tips

How is hot milk cake made?

Milk cake is a simple, traditional cake. It’s produced by beating eggs until thick and frothy, then adding dry ingredients and ending with warmed milk, which provides the batter a head start on frying. It’s a wonderful cake foundation that lends itself well to many kinds of decorating, garnishing, and flavoring. Watch us make it !

Can I freeze milk?

Yes, milk can be frozen! Milk may be stored in the freezer for 3 to 6 months. We recommend utilizing it sooner rather than later for the best effects, since extended freezing might affect the texture. Freeze the milk in a plastic or glass container, leaving some room for expansion. Better yet, make milk ice cubes ! Thaw frozen milk overnight in the refrigerator before using.

How can I ensure success with hot milk cake?

As with most cake recipes Bring the eggs to room temperature before whipping them up to impart a delicate airiness to the crumb of your cake. Additionally, for ultimate flavor and richness, use 2% or whole milk.

Nutrition Facts

1 serving has 254 calories, 9g fat (5g saturated fat), 75mg cholesterol, 154mg sodium, 39g carbohydrate (26g sugars, 0 fiber), and 4g protein.

Related Questions

  • What is the history of hot milk cake?

    History. A basic 1911 recipe calls for sugar, eggs, flour, salt, baking powder, and heated milk, with optional chocolate, almonds, or coconut. In 1955, Ruth Ellen Church, a former culinary editor for the Chicago Tribune who also wrote under the pen name Mary Meade, published a recipe.

  • Why is it called hot milk cake?

    After conducting some investigation, I discovered that “hot milk cake” is a traditional, old-fashioned confection from the Mid-Atlantic area. It gets its slightly quirky name from the technique of warming up butter and milk together before adding it to the batter, which supposedly helps to keep the cake moist.

  • What does hot milk cake taste like?

    If you’ve never had a scalded milk cake, you may be wondering what makes it so wonderful. First and foremost, we like the cake’s basic tastes of vanilla and milk. If you like shortbread or pound cake, we believe you’ll like the traditional flavors in this hot milk cake!

  • What is the difference between European and American cakes?

    On many levels, European cakes vary from American cakes, beginning with the tastes and textures. The majority of these cakes are less sugary than those available in most American bakeries. Fruit, chocolate, and cream are among popular flavors.

  • Which country invented Milkcake?

    While many attribute the dessert to Nicaraguans, others claim it as their own: Mexico, Cuba, Venezuela, and Puerto Rico (the list goes on).

Contact Us

For more information or to make comments and suggestions, please contact:
Kurt Olsen
Dairy Development Coordinator, Missouri Department of Agriculture
Phone: (573) 291-5704
E-mail: [email protected]